Add the stock, ginger and soy sauce to a deep-sided fry pan and slowly bring to a simmer. Simmer for 5 minutes. You can remove the ginger after this but I prefer to leave it in. Add the noodles, silverbeet and beans to the broth and cook for 4 minutes. Remove the noodles from the broth and divide between 2 bowls. Add the salmon to the broth and cook for a further 1-2 minutes.
Spoon the salmon, vegetables and broth over the noodles and serve with coriander leaves.